F u l l O ’ B e a n s C h i l i

Debra Biser

1 tablespoon olive oil

8 large garlic cloves, chopped

1 14 ½ -ounce can Mexican-style stewed tomatoes

1 can regular stewed tomatoes

1 15-ounce can black beans, well drained

1 15-ounce can kidney beans, well drained

1 15-ounce can garbanzo beans (chick-peas), well drained

1 5-ounce package frozen large lima beans, thawed

1 5-ounce package frozen corn

3 tablespoons chili powder

1 tablespoon ground cumin

Cayenne pepper (less than ¼ teaspoon)

1 teaspoon (or more) red wine vinegar

Water to prepare to desired consistency (1-2 cups)

1. Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute.

2. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and lima beans are tender, about 30 minutes.

3. Season to taste with salt, pepper and cayenne. Add vinegar to taste. Serves 6.

Notes: Can be prepared 2 days ahead. Cover and refrigerate. Reheat chili gently before serving. Per serving: calories, 250; fat, 5g; sodium, 898 mg; cholesterol, 0 mg. Courtesy Epicurious.com. Print Recipe